Butter biscuits

No. Shortbread is usually richer and more crumbly, while butter biscuits are a broader, often crisper type of biscuit; recipes and textures vary.

Rub 100 g butter into 200 g plain flour, then mix in 75 g caster sugar and enough cold water to bring the dough together. Chill for 20 minutes, roll out, cut into shapes and bake at 180°C for 10–12 minutes, until pale gold; cool on a rack.

Let any homemade biscuits cool completely, then keep them in an airtight tin in a cool, dry cupboard. A loose packet lets in moisture and the biscuits lose their crunch.

Yes. Crush 200 g finely, mix with about 75 g melted butter, press firmly into the tin and chill before adding the filling. The base will be sweeter and more buttery than one made with digestives.

They’re a classic with a cup of tea or coffee. Thicker, firm biscuits can be dunked briefly, but thin or delicate ones soften quickly.

Most contain butter, which is milk, and wheat flour, which contains gluten. Recipes differ, so if you need to avoid either, use the allergen information on the packet; the Food Standards Agency advises checking this information when buying food.